Slow Cooker Marinara from Fresh Tomatoes

If you're wondering what to do with all those tomatoes that are rapidly coming into season, this recipe is for you. I am thrilled at how easy and delicious it is. Very little effort is required and the result is a tantalizing marinara that is unbelievable rich.

The uses for this marinara are plentiful. Serve it over brown rice pasta for a traditional take, or do as I do and serve it over grated zucchini for a take on "raw" pasta. It's also great for topping over chicken, spicy chicken sausage, or fresh white fish. It even makes a great dip for vegetables.

Slow Cooker Marinara from Fresh Tomatoes

18-20 roma tomatoes, washed and quartered
1 medium yellow onion
3-4 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon agave nectar
1 teaspoon dried basil
salt, pepper

Place roma tomatoes in a large slow cooker. Chop onion and mince garlic and add to tomatoes. Drizzle oil, vinegar, and agave over tomatoes. Add seasonings and stir.

Turn on lowest setting and cook for about 4 hours. About halfway through cooking time, mash mixture with a potato masher to break up the tomatoes, then stir before putting the lid back on.

This marinara really cooks down, so if you're feeding a crowd, double the recipe. You can always freeze leftovers.

As a side note, I left my marinara really chunky, the way it gets from mashing with the potato masher. If you like a smoother marinara, by all means take an immersion blender to it or blend in a high powered blender for a bit until it reaches the desired consistency. My husband does not like chunky tomatoes, so if he would have been home for this dinner, I would have pureed it a bit before pouring over zucchini.

Warm Sweet Potato and Kale Salad

I've been rather uninspired in the cooking department lately. I literally sat outside for 25 minutes today thinking of what to make for dinner, and nothing came to mind.

Nothing.

This is not like me. Maybe it's the season, or the weather, or the fact that I haven't had any inspiring fresh produce the last few days... I'm really not sure. But nonetheless, we had to eat dinner, so I had to think of something...

So I went into my pantry and started foraging for dinner ingredients. My eyes landed on the sweet potatoes, which I love. But I didn't want to just fix them in the same old boring way (even as delicious as this boring way is): roasted wedges. I wanted to turn them into a delicious salad, a warm salad, the perfect kind of salad for spring weather.

Finally, inspiration! This recipe just sort of came to life, and I decided it needed to be documented on this blog, especially considering I may find myself in a un-inspirational mood in the not-so-distant-future.

With it's delicious blend of spicy (thanks, ginger) and sweet (thanks, sweet potatoes and cinnamon), this salad will knock you off your feet. I'm especially fond of how the cooked sweet potatoes lightly "cook" the baby kales to take off their raw edge and make them all yummy and soft.

Hopefully it will please your palate as much as it did mine.

Warm Sweet Potato and Kale Salad

Salad:
2 medium sweet potatoes
4 cups baby kales (or spinach, or torn swiss chard)
1 Granny Smith apple

Dressing:
1 tablespoon minced fresh ginger
1 minced clove garlic
1 1/2 tablespoons apple cider vinegar (ACV)
1/2 teaspoon cinnamon
10 drops liquid stevia
salt, pepper
1/4 cup extra virgin olive oil (EVOO)

Chop sweet potatoes into bite sized pieces and place in medium pot. Cover sweet potatoes with water and bring to a boil. Turn heat to medium-low and gently boil for about 10 minutes.

Meanwhile, place baby kales in a large bowl. Chop Granny Smith apple and add to baby kales.

Mix all dressing ingredients (ginger through salt and pepper) in a small bowl. Slowly stream in the EVOO until emulsified.

When the sweet potatoes are done, drain and immediately place on top of the baby kales and apple. Let rest for a few minutes, until the warm sweet potatoes turn the baby kales bright green and semi-wilted.

Add the dressing and toss to coat.

Fresh Garden Salsa

Tomatoes are here! My dad has been bringing home tomatoes from my grandma's backyard tomato plants, which have been growing spectacularly. Mine, on the other hand, were complete duds this year.

(Whoa, back up. Did that sound weird to anyone but me? My dad has been bringing home tomatoes... Yes, it's true, I am now living with my parents. I am a grown woman, so let me explain. My husband and I sold our house this week and aren't able to move into the house we are trying to buy for another month, so it's purely transitionary living. Now that's not so bad, huh? Actually, it's kind of fun living with my parents again!)

And I'm super lucky that my parents get the whole "healthy eating" thing. In fact, they are bonafide aficionados of a local co-op and shop there weekly. Their counter and refrigerator are always full of fresh produce. They wake up to fresh fruit and veggie smoothies, lunch on simple salads, and enjoy cooking whole foods at every meal. Their kitchen is truly like my own kitchen. Isn't that grand?

So back to the tomatoes. When I saw them laying on the counter this evening, the salsa craving struck. My husband used to be the salsa maker in our house, but he's been just a tad busy lately with work and the move (!!!) of course, so I thought I'd pick up the ball and run with it. I'm glad I documented my salsa making experience tonight because it turned out perfect.

This is such a simple, delicious salsa, you'll wonder why you ever buy store-bought salsa again.


Fresh Garden Salsa

3 medium size tomatoes, quartered (about 3 cups)
1 zucchini flower, quartered
1 small serrano pepper, seeded
1 garlic clove
1/2 cup chopped cilantro and/or parsley
1 tablespoon vinegar
3 drops liquid stevia
pinch of salt

Put all ingredients in the order listed in a Vitamix or blender. Pulse on low speed until salsa reaches desired consistency.

Asian Slaw Salad

I'm going crazy with CSA produce, now that peak season is here. Last week we had a beautiful head of napa cabbage in our boxes and I thought it would be perfect turned into a sweet and savory Asian slaw.

I whipped this up one night for dinner as a side to go with some grass fed beef round steak from our favorite beef farmer. The slaw turned out so good! It reminds me of the Asian Chicken Salad (sans the chicken) from Applebee's that I remember from my past (gosh, I haven't been to an Applebee's in years, thank God, but I am thankful for the inspiration from their standby menu).

The dressing is so distinct and the toasted sunflower seeds really shine as an added flavor dimension. You could turn this into a meal all by itself by topping it with shredded or chopped cooked chicken (ala Applebee's). And it does really well the next day too, once the dressing has soaked completely into the cabbage and given it even more depth of flavor. If you don't have napa cabbage, you could sub any of your favorite cabbage in its place.

Asian Slaw Salad

Salad:
1 head napa cabbage
1/2 cup dried cranberries
1/4 cup sunflower seeds, toasted

Dressing:
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon agave or honey
1 tablespoon Bragg's Liquid Aminos or tamari
1 teaspoon toasted sesame oil
1/3 cup extra virgin olive oil

Chop cabbage into thin strips and place in a large bowl. In a separate, smaller bowl, combine dressing ingredients (mustard through sesame oil) and stir. While continuing to stir, whisk in olive oil in a steady stream until thoroughly combined. Pour dressing over cabbage, add cranberries and sunflower seeds, and toss to coat.

Curried Potato Salad (vegan)

This is a super simple potato salad that is dairy and egg free (no mayo). We had our first batch of red potatoes in our CSA box last week, and I was anxious to turn them into a delicious salad. Since we also got a big bunch of cilantro in our CSA box, I thought I'd pair the two together and add some curry for a creative take to the standard in American summer side dish: potato salad.

I used my curry vinaigrette (AKA "Liquid Gold", which by now I am keeping a jar of it pre-made in the fridge) for a quick, go-to way to dress this salad. And by keeping it free of mayonnaise, you can have more peace of mind to take this to your outdoor BBQ's and pick-nicks by not having to worry about keeping it refrigerated.

You can eat this salad right away after making it, but I think it's even better the next day when the potatoes have had the chance to absorb all the wonderful curry flavor of the dressing.

Curried Potato Salad

1 1/2 pounds small-medium size red potatoes
salt, pepper
1 green onion
1/4 cup chopped cilantro
1/2 cup curry vinaigrette

In a medium-large saucepan, place washed potatoes (skins on), and cover with at least 1/2 inch of water. Heat to boiling, then reduce heat to gentle boil and cook for 10-15 minutes, until potatoes are fork tender. Drain water, place potatoes in a bowl, and refrigerate for an hour or so to cool.

Remove potatoes from refrigerator and bowl, and chop into medium size chunks. Add back to bowl. Salt and pepper potatoes. Chop green onion and add to potatoes, along with cilantro. Top with curry vinaigrette.

With a large spoon, carefully stir potato salad to incorporate all ingredients and distribute the vinaigrette.

Pear Cranberry Coleslaw (gluten free, sugar free, vegan)

I have really been on a coleslaw kick these days. I know it's the weather. Coleslaw screams summer to me, and we've been having warm, sunny days for a few weeks now, which means summer is here (at least we hope). Last weekend I made two separate batches of coleslaw, one with a creamy mayonnaise dressing and one with a vinaigrette dressing, such as with this recipe. I much preferred the vinaigrette version and decided to play with it a little more until I got it just right. I love the addition of the fruit here too. If you're not a pear/cranberry fan, you can definitely sub apple for pear and raisins for cranberries and it would be just as delicious.

I love to serve this raw, colorful, super healthy salad with some grilled, grass fed burgers and homemade lemonade (sweetened only with stevia- that recipe to come...). It's the perfect addition to your backyard BBQ.

Pear Cranberry Coleslaw

Salad:
1 medium head green cabbage
2 medium carrots
1 pear
1/2 cup dried cranberries

Dressing:
3 tablespoons apple cider vinegar
1 tablespoon gluten free brown rice syrup, agave, or honey
10 drops liquid stevia
pinch of each: salt, ground ginger, and nutmeg
2/3 cup extra virgin olive oil

Shred cabbage and carrots in food processor fitted with shredding blade. Add to a large bowl. Dice pear and add bowl, along with cranberries.

In a separate, smaller bowl, add apple cider vinegar through spices and whisk to combine. Continue whisking and add olive oil in a slow stream.

Pour dressing over cabbage mixture and toss to combine.

Serves a lot. :)

Banana Chocolate Pudding Pie (with Avocado)

As I mentioned in an earlier post, last week I made a version of Kelly the Spunky Coconut's Banana Chocolate Cream Pie. And is it ever good! Free of grains, sugar, and dairy, it feels so much more like a super food or power food than dessert. Truly, you can feel completely guilt-free eating this. It's light, not heavy at all, which I like in dessert-like food. Although the list of ingredients is lengthy, I believe the end result is well worth the effort of gathering them all for this recipe. I've been shaving off slices of this a few times a day... for me and my baby (well, he's not really a baby anymore, he's 16 months now, but he's my baby!). I actually love feeding this to him because he's getting doses of fruits and veggies and protein in every bite, and he thinks it's dessert!

This would also be a good dessert to serve at your Easter gathering. I mean, who doesn't love chocolate? And after a meal that's probably a bit more heavy than usual (as holiday meals tend to be), a light and delicious pudding-like pie is just the ticket to get everyone in the mood to hunt for Easter eggs (that is if you participate is such pagan festivities, right Dad?). Well, whatever it is you do on Easter, be it hunt for Easter eggs or just simply go to church and get together with family, this dessert is a great choice.

Banana Chocolate Pudding Pie (with Avocado)


Crust:

1 cup walnuts
1/2 cup almond flour
1 tablespoon flax
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted

Filling:

2 ripe bananas
1 ripe avocado
5 dates
1/3 cup cocoa powder
1/4 cup coconut oil, melted
10 drops liquid stevia
2 teaspoons chia seeds
1 tablespoon vanilla
1 tablespoon Xylosweet (xylitol)

Preheat oven to 350 degrees.

For the crust, place all ingredients in a food processor and process until coarsely mixed. Press into a 9 inch pie plate and bake for 12 minutes. Remove from oven and let cool completely.

For the filling, place all ingredients in a food processor or blender and process until completely smooth. Pour into cooled pie crust, cover with plastic wrap, and place in refrigerator for a couple of hours before slicing and serving.

Strawberry Scones

We're somewhat regressing in our spring weather here in the north. I woke up today and it was colder than it has been the past few days. And I was just cold. So I needed the oven on, bad. I had a bowl full of beautiful organic strawberries sliced in my fridge and thought they would be delicious baked into scones. So off to scone-ville I went.

I used to eat scones all the time back when I was in college. Daily, in fact. An addiction? Quite possibly. It was my quick breakfast of choice as I was running to my early morning classes. They paired so perfectly with a cup of dark roasted coffee (also an addiction of mine in college). But since going gluten free, those days of grabbing a scone at my local bakery or coffee shop are long gone. Now when I have the craving, I have to indulge myself in my own kitchen. Not a problem, since being in my kitchen in now a new addiction of mine.

If you are not opposed to dairy, I think they would be great topped with either freshly whipped cream or grass-fed butter.

Strawberry Scones (gluten free, sugar free, dairy free)

Dry Ingredients:
1 cup sorghum or almond flour (or a combination of the two)
1/4 cup coconut flour
1/4 tapioca flour
1/2 tablespoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon powdered stevia (optional)
pinch salt

Wet ingredients:
1/3 cup coconut oil
1/3 cup non-dairy milk (almond milk, hemp milk, or coconut milk beverage- such as So Delicious)
1/4 cup maple syrup
1 tablespoon vanilla

3/4 cup strawberries, sliced thin
1 tablespoon Xylosweet (xylitol), optional

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine all dry ingredients and stir. Add coconut oil (not melted, it's best if it's somewhat solidified) and cut in with a fork or your hands until mixture coarsely crumbles.

In a separate, smaller bowl, combine milk through vanilla and stir. Add to dry ingredients and stir until a soft dough forms. Add strawberries and stir gently (or use your hands) to mix until combined.

Place dough onto prepared baking sheet and, using your hands, press dough into an 8 inch circle. Using a knife, score circle into 8 even wedges. Sprinkle with Xylosweet, if using.

Bake 18-22 minutes, until a soft crust forms on the top of scones. Remove from oven and let rest 5-10 minutes before slicing through scored wedges and serve.

Makes 8 scones.

As I was creating these, I thought they would be perfect for a Sunday morning Easter brunch. Therefore I am submitting these for the Spunky Coconut's Spunky Holiday Easter recipe roundup.

Red Beans & Quinoa

I know it has just started, but it sure feels the heart of winter here these days. Cold temps and buckets of snow. Not that I am complaining... I am such an active girl, the snow and cold don't stop me from getting outside. Yesterday I went skiing while the boys (and hubby) napped. It was fabulous! But when I'm inside and hungry, I want warm and hearty foods. I've been craving beans, beans, beans lately. I developed this recipe to satisfy my need for a hearty dish with beans. It's also vegan, gluten free and dairy free, and although it is hearty, it isn't heavy... so no need for a nap after this meal. In fact, it will provide you with tons of energy that will make you want to get outside and be active, despite the temps.

Usually you see red beans paired with rice, and this is what I made for my three year old, since he still hasn't quite developed his taste buds for quinoa yet. But I actually love it with quinoa, which technically isn't even a grain, but rather a seed. It's high protein, fiber, iron, magnesium, and contains balanced essential amino acids, making it a complete source of protein. Nutritious, yes, and it is also so easy and quick to cook!


Red Beans & Quinoa

1/2 cup quinoa
2 cups chicken broth, divided
1 teaspoon coconut oil
2 cloves garlic
1/2 medium red onion
2 cups red beans, cooked (I used a combo of red and adzuki)
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon tumeric
salt

To cook quinoa, heat 1 1/2 cups chicken broth in small saucepan to boil. Add quinoa and stir. Lower heat to simmer, cover, and cook for 15-20 minutes until liquid is absorbed.

Meanwhile, heat coconut oil in a large saucepan over medium-low heat. Chop garlic and onion and add to pan when oil has melted. Stir fry for 3-5 minutes until onions are translucent. Add beans, 1/2 cup chicken broth, and spices. Salt to taste. Cook over low heat for 10 minutes.

Spoon quinoa into bowl and top with red beans.

Serves 3-4

Buckwheat Granola

I am a snacker at heart. I eat snacks pretty much all day long (my grandpa calls them, "snackies"). I've always been this way, and come to find out, it's good for helping with my hypoglycemia. My nutritionalist advises that I eat protein with every meal or snack. So I am always looking for a good, high protein, delicious snack to keep on hand at home, in car or purse or diaper bag, etc. This recipe is great for all of the above. It keeps well stored in a sealed container and travels well too.

While we were in Oklahoma a few weeks ago, my husband and I stopped at one of their health food stores so I could pick up some snackies to keep on hand. I discovered this amazing buckwheat granola made by Kaia Foods and it was to die for. (But it was mucho dinero!) When I got home, I remembered I had some buckwheat groats just hanging out in my pantry, ready and waiting to me to use them in a granola of my own.

One of the great elements about this recipe is that it is dehydrated so it doesn't lose any nutrients in the process (let's just hope our bodies can absorb as many of those nutrients as possible). Now I wouldn't have a dehydrator if not for my brief episode of being a raw vegan, so if you didn't go through one of those crazy phases yourself where you bought a dehydrator, and rather just stick to your good ole', trusty oven for means of cooking, then by all means, still make this (I offer an alternative for the dehydrator below). Your mouth will be super happy you did.

Buckwheat Granola


1 cup buckwheat groats
1 cup each almonds, walnuts, and pecans
1/2 cup pumpkin seeds
1 cup dried cherries or raisins (or a combo of both)
1/2 cup agave or brown rice syrup
2 tablespoons water
1 teaspoon vanilla
3 tablespoons cinnamon
pinch salt

Soak buckwheat groats in a bowl covered with water overnight or for 8-12 hours. Drain buckwheat and add to a medium size bowl. Chop almonds, walnuts, and pecan into bite size pieces. Add to bowl along with remaining ingredients. Stir a few times to make sure all pieces are evenly coated with liquids and seasonings.

Pour onto Teflex lined dehydrator sheets and dehydrate at 110 degrees for 8-10 hours. Break apart and store in a sealed container.

If using an oven, heat to lowest heat setting. Line cookie sheets with parchment paper. Pour granola onto sheets and bake in the oven until granola is dry and set (could be up to 8 hours).

If you want to use the express method, bake in an oven heated to 250 degrees for 1-2 hours.

Squash, Black Bean, and Kale Soup

The wind was whipping today. And the temps? Well, definitely not October's best. But I got to be home with my boys today, so the weather was a no matter since those two little charmers are all the sunshine I need. We built a massive fort in the living room (under which my three year old got to nap, how fun is that?!), baked cookies, and popped popcorn over the stove (or "boom-corn", as my three year old calls it). And, let's not forgot the soup.

I am just a soup lover at heart. I honestly think I could eat a bowl of homemade soup every day and never tire of it. I've even started eating my leftover soup for breakfast! Soup, when made at home using whole, fresh, organic ingredients, is just so nourishing. I say that to myself when I'm eating it, Kelly, you are nourishing your body! And soup is also one of the easiest things to make, once you get the hang of it. You can literally throw any random vegetables from your produce drawer into a pot with some chicken broth, let it simmer for a bit on the stove, and call it good (a great way to use up produce that is starting to go bad, but isn't bad just yet...).

Today I was craving a hearty black bean soup that wasn't chili. I already had the squash pureed in my fridge and thought the two would pair well together. I was right. I used an ambercup squash in this recipe, which to note, is a tad on the sweeter side of winter squashes. A butternut would also work great in its place, but if you use any other kind of winter squash that isn't as sweet as those varieties, I recommend adding a tablespoon or so of the sweetner of choice (think agave, maple syrup, or molasses). You can also control the thickness of this soup by adding less or more water/broth. If you like a really thick soup, omit 1-2 cups of the liquid; if you like a more brothly-based soup, add 1-2 cups more.

Experiment with it. Play with it. Whatever you do, eat this soup and be nourished.


Squash, Black Bean, and Kale Soup

1 tablespoon coconut oil
1 yellow onion
5 cloves garlic
2 celery stalks
2 carrots
3 cups chicken broth
3 cups water
1 1/2 cups cooked, pureed ambercup squash (you could use butternut or  1- 15 oz. canned pumpkin instead)
2 cups cooked black beans (or 1- 15 oz. can, drained and rinsed)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon curry powder
pinch salt
pepper
3-4 kale leaves

Heat coconut oil in soup pot or dutch oven over medium-low heat. Chop onion and mince garlic. Add to soup pot and stir to coat. Cook for 3-5 minutes. Meanwhile, chop celery and carrots into bite-size pieces. Add to soup pot and cook along with onions and garlic for another 5 minutes. Add broth and water and bring to a boil. Reduce heat to a simmer and add squash, beans, and spices (through pepper). Stir to combine. Continue simmering for about 10-15 minutes. Tear kale leaves into bite-size pieces and add to pot during the last 2 minutes of cooking (you want them to stay bright green; if they cook longer than 2 or so minutes, they will get brownish looking and soggy...).

Ladle into soup bowls and enjoy.

Serves 4-6.

Roasted Radishes

I am just too frugal of a gal to let good food go to waste (on the other hand I have no problem letting food that isn't real food, say fast food or anything packaged or anything with High Fructose Corn Syrup or MSG in it go to waste, just for the record). So when we needed to clean out our produce drawer to make room for some late fall Farmer's Market goodies to go in, I had some radishes that were calling to me.

Now, I'm not really a radish lover myself. My husband is actually the one who bought them, claiming that he loves them raw, but funny, he only ate a couple out of the bunch?... which left me (frugal wife) to use them in something... If it was summer, I would just chop them up and add them, raw and all, to a salad or coleslaw. But it isn't summer. And I'm just not into eating raw vegetables when it isn't summer (can you even believe I once ate only raw roods for a whopping six months! Whew... glad I'm out of that phase!).

So, what's a frugal, can't-throw-good-food-away person to do with these radishes, I ask myself...

The answer comes in mere moments... roast them, ding bat! Of course, why had I not thought of that sooner? I guess because I've never made roasted radishes before, nor had I ever eaten roasted radishes. I knew nothing of what they would taste like roasted. So I had to try it!

The result? Yes, just like you guessed: sweet (literally sweet, not as in, "S-w-e-e-t, they are like, so good!" sweet). The bitterness is still there, but only a fraction of what it is raw, and the sweetness factor... bursts in your mouth. Those yummy, sweet, radish juices start flowing when the heat is on and I am forever humbled by this amazing vegetable.

Roasted Radishes

1 bunch red radishes
1 medium sized daikon radish
1 tablespoon coconut oil
salt

Preheat oven to 350 degrees.

Wash radishes and cut into bit size pieces. Line a baking sheet with parchment paper and spread radishes out on sheet in a single layer. Drizzles coconut oil over the radishes, sprinkle with salt, and toss to coat.

Roast radishes for 25-30 minutes, stirring half way through.

Sunflower Cookies

I had this random thought today: what would it taste like if I made cookies out of sunflower seeds? Well, I decided to find out. I had just bought a bunch of sunflower seeds in bulk from my local coop, and being as they are brimming with nutrients and a wonderful (under-rated in my opinion) mild nutty taste, I thought it would behoove me to incorporate them into a delicious, high protein, low carb, no refined sugar cookie snack.

And let's just be honest, how can a name like "sunflower cookies" just not make you smile? It sure made my taste testers smile... and eat... a lot of these... in one sitting. In fact, they were such a hit, they only lasted two days at my house (one of my best friends, Sarah, a gypsy cowgirl, was in town and got to enjoy them. She's trying to get off of sugar, so I told her to indulge herself silly in these as there is no refined sugar in them at all. And I think she liked 'em... she finished them off for us! I'll make her another batch when she's in town next.)

So share the sun... share the flowers... share the sunflower cookies and smile!

Sunflower Cookies


1 cup raw sunflower seeds, ground into a flour using a flour mill or Vitamix dry blade (makes 1 1/4 cups ground sunflower seed flour)
1/4 cup ground flaxseed
1/4 cup almond flour

1/2 teaspoon baking soda

pinch salt
1/4 cup coconut oil
1/4 cup agave nectar
1/2 tablespoon vanilla
1/4 cup raisins
2 tablespoons shredded coconut (optional)

Preheat oven to 350 degrees. Line large baking sheet with parchment paper (you might need two baking sheets if one is not extra large).

Combine sunflower seed flour through salt in a medium bowl. In a small saucepan over low heat, stir coconut oil, agave, and vanilla until melted. Add coconut oil mixture to flour bowl and stir. Add raisins and shredded coconut and give one final stir to combine.

Spoon out onto baking sheet in 1 inch balls. Press each ball down with the back of a spoon or your hand to flatten slightly (these will be pretty greasy).

Bake for 10 minutes until golden brown. Cool 15 minutes on the baking sheet over a wire rack.

Makes 16-18 cookies.

Simply Granola

When I want a mildly sweet and satisfying treat, this is my go-to recipe of choice. I mean, who doesn't love granola? It serves such a multitude of purposes: as breakfast with some organic yogurt and fruit, as a mid-day snack with some almond milk, as an on-the-go treat when you're running errands, or as a simple dessert topping over ice cream. I eat it just plain, with my hands, quite frequently. Addicting, I might say.

This recipe I also love because it is just so simple. I keep all of these ingredients in my pantry, so I always have them on hand to whip up a batch of granola anytime. You can get added digestion health benefits out of this too by soaking the oats overnight in water (about 2 cups) with a little apple cider vinegar or lemon juice (about 1 tablespooon) and then dehydrating for 10-12 hours at 115 degrees (I have a dehydrator from my raw food days, but since it is not that common of a kitchen appliance, you can also use your oven set at the lowest temperature for about the same amount of time.)

Either way, you simply must try this. So do, and let me know your thoughts! (I forgot to mention that it makes a stellar food gift. Put the granola into a glass jar with a tight fitting lid, add some ribbon to the top, and voila! Homemade, healthy granola gift! I did this last Christmas and got rave reviews.)

Simply Granola

3 cups gluten free oats
1 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/3 cup Xylosweet
1 tablespoon cinnamon
1 tablespoon vanilla
pinch salt
1/4 cup coconut oil, melted
1/4 cup agave
3/4 cup raisins (optional)

Preheat oven to 325. Line a 10x15 baking sheet with parchment paper.

Mix oat through salt in a medium bowl. In a small bowl, mix coconut oil and agave. Pour over dry ingredients. Stir all ingredients to combine.

Pour granola onto baking sheet and spread out to a single layer. Bake for 30-35 minutes, stirring every 10-15 minutes. Remove from oven when it turns a nice, golden brown. Let cool on a wire rack for about 20-30 minutes. Add raisins and store in an airtight container.

Squash Fries

Mmm Mmm, I'm loving it. "You want fries with 'dat?" I ask my family. Not McDonald's fries, of course, but my own version of the famous American fried vegetable stick: oven roasted squash fries. These are so delectable: savory, sweet, and bursting with flavor in every bite. And they are refreshingly easy to make, as easy and quick as pulling up to the drive through, so you'll have no excuses for going to that fast food joint on your way home from work.

We picked up our first batch of local winter squash over the weekend at our farmer's market. I've been secretly applauding the end of summer and welcoming the cool fall temps just so I could make this recipe. Everyone in my family loves it so much, we rarely have leftovers. As the Chief Chef in the Buffington household with a passion for feeding my family nutrient dense, whole food, I take it as a compliment when the plates are licked clean before they get to the sink.

Did I mention how easy this recipe is? And how fast it will go at your dinner table? Slightly addicting if you ask me (I mean, just look at that gorgeous color! Chock full of vitamins A and C and minerals iron and riboflavin). That said, you'd better double or triple the recipe so you can take this to work for lunch during the week. You'll thank me you did!

Squash Fries

1 medium butternut squash
2 tablespoons coconut oil, melted
salt, pepper

Preheat oven to 350 degrees.

Peel butternut squash with vegetable peeler. Cut the top and bottom stems off. Cut the squash in half width wise. Then cut each half into half (you'll now have four sections). Scoop out the seeds and discard. Cut each section into 1/2 inch sticks, or desired size of fry (tip: the smaller the fry, the faster it will crisp up, so don't get them too small or they'll likely get charred in the oven).

Place in a medium sized bowl, drizzle with coconut oil, and sprinkle with salt and pepper. Toss squash fries in bowl to make sure each piece is coated (if you want to skip the step of tossing in a bowl, you can just go straight to putting the fries on the baking sheet and drizzling the coconut oil, salt, and pepper from there).

Place squash fries on a parchment paper lined 10x12 baking sheet in a single layer. Roast for 20 minutes. Remove from oven and flip fries over. Place back in oven and roast an additional 15-20 minutes until slightly crisp on the outside. Allow to cool 10 minutes on pan to crisp up a bit more.

Kale Chips

I am so thrilled about this recipe. It's not new to me, not new to the blogsphere, but it is new to someone in my house... hubby. He has insisted for years that he does not like kale (not in a box, not with a fox, not in a car, not in a tree, he insisted that he does not like it, you see! Can you tell I have a three year old who loves to read Green Eggs and Ham?). But just because he said he doesn't like it never stopped me from making it for myself. I eat it nearly daily, and in a variety of ways: steamed, lightly sauteed, roasted, grilled, marinated raw, in pestos, etc. and each time I make it, I always offer hubby some. "Um, no thanks, Kel," he promptly says with that roll-the-eyes-sort of look that really says, "Seriously, you didn't think I changed my mind all of a sudden and started liking kale, now, did you?" Hmpf... someday I'm going to get you to try it, and like it... I would think to myself.

Well today (trumpets please), it happened! It finally happened! He tried kale and said that he liked it! (Well, actually he said that it was, "not that bad," which in Minnesota lingo means that he secretly loves it and can't wait for me to make it again.) And so friends, I simply must share this delightful (and let's not forget incredibly nutrient packed) kale recipe with you, and you simply must try it for yourself and your family.

I recently read on one of Elana's posts (of www.elanaspantry.com, one of my favorite food bloggers), that Parents magazine featured her kale chip recipe in their Back to School issue as an idea for something to pack in a child's lunch. And I thought, why yes, of course! Let's give those old potato chips a run for their money! This particularly caught my attention as my three year old is starting preschool this week and I will be packing his lunch two days a week. I've been brainstorming for a few weeks now of ideas for his school lunch. I'm so curious as to what other real-food-loving-mommies pack in their children's school lunch? Let me know by leaving a comment below. I will be compiling my ideas (with the help from your comments) into a post very soon, so stay tuned.

Kale Chips

5-6 kale leaves
2 tablespoons extra virgin olive oil
salt, pepper

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Wash kale and chop into 2x2 inch squares (or desired size of chip) and place in a large bowl. Add olive oil, salt, and pepper to the bowl and message the leaves of kale with oil until fully coated. Place kale on a single layer on pan. Bake for 8-10 minutes, until bright green and crispy. Enjoy fresh out of the oven!

Apple Crisp

Now that it's September, I decided to indulge my oven craving and bake something. I haven't been able to do this in about three months, since before the summer began. It was a relatively cool weekend (compared to the 90 plus temps we had had the week before) and I just wanted to make something that would warm my core. I had a bowl full of organic apples on my table (my first apples of the season!) that were calling to me to be baked in an apple crisp (I mean, really, they were saying, "Kelly, roast me!"), so I did just that.

I used gluten free oats that had been soaked for 24 hours in water and a little lemon juice and then dehydrated for 10 hours as my topping base (they had been sitting in my pantry in an airtight container for a month or so). If you do not want to spend the time soaking and dehydrating your oats, then unsoaked oats will also work just fine in this recipe, you just won't get the added digestion benefits that you get from the soaking process (see Sally Fallon's Nourishing Traditions for more on this topic). If you are gluten intolerant, allergic, or sensitive, please make sure that you get certified gluten free oats, as oats are one of those grains that can get easily contaminated with gluten (as they are often processed in plants that also process gluten).

My family was in town over the weekend visiting, so they got to taste test this one. My sister in law, my  husband, and I all really liked it, but my brother in law, well, he's a hard one to convince (I call it "healthy," he calls it... "cardboard." But I give him kudos anyway because he ate it and when he finished, he said that it was, "not that bad." I think he just needs some time to come around.). Well, I'm gonna post it anyway because with three against one, I figure my odds for a successful blog post about it are stacked in my favor.

I think the best part about this recipe is that it makes your whole house smell deliciously, cinnamonny (there I go making up words again) fragrant. And who doesn't like a cinnamonny-smelling house?

Gluten Free Apple Crisp

5 medium apples, peeled and sliced
1 tablespoon lemon juice
2 tablespoons Xylosweet or agave
1 teaspoon cinnamon

Crumble Topping

3 cups soaked and dried old fashioned oats (or 2 cups oats if not soaked and dried)
1/4 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon vanilla
1 tablespoon Xylosweet or agave
3 tablespoons coconut oil

Preheat the oven to 350 degrees.

Combine first four ingredients in a bowl and toss to coat. Pour into an 8x8 inch baking dish. Add the crumble topping to a bowl and toss to coat using a spatula or wooden spoon, until it resembles course crumbs (feel free to use your hands too to get the oats broken up and absorb some of the oil). Spread the crumble topping over the apple mixture in the pan.

Bake for 40-45 minutes. Best enjoyed fresh out of the oven. If you do dairy, it would be awesome topped with fresh (real) whipped cream.

Grapefruit Cilantro Smoothie

I'm sharing this addictive smoothie recipe for our Two for Tuesdays Blog Hop Carnival with my real food blogging gals. It is one of my favorite smoothie recipes of all time and the flavors are so unexpected (I think that's what I love about it). The contrasting brightness of grapefruit and cilantro just seem to "pop" in your mouth, like a firecracker. My inspiration was gleaned from one of Sarma Melngalis' blog posts a year or so back. I was really into her cookbook Raw Food Real World when I was going through my raw vegan episode, and although I am not a raw vegan anymore (thank the Lord, I don't know who's happier, me or my husband), I do appreciate the creativity of this foodie genre.

This recipe just makes me happy as I am a cilantro lover at heart; it is often my splurge at my local co-op (I've tried for five years to grow cilantro in my garden and have yet to be successful at getting it to grow past two weeks, so I've decided to leave the growing of it to my neighbors who farm for a living).

And cilantro is one of the most powerfully healing of all herbs... check out its astounding stats (as quoted from The Global Healing Center):

• Powerful anti-inflammatory capacities that may help symptoms of arthritis
• Protective agents against bacterial infection from Salmonella in food products
• Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
• Relief for stomach gas, prevention of flatulence and an overall digestive aid
• Wards off urinary tract infections
• Helps reduce feelings of nausea
• Eases hormonal mood swings associated with menstruation
• Has been shown to reduce menstrual cramping.
• Adds fiber to the digestive tract
• A source of iron, magnesium, and is helpful in fighting anemia
• Gives relief for diarrhea, especially if caused by microbial or fungal infections
• Helps promote healthy liver function.
• Reduces minor swelling
• Strong general anti-oxidant properties
• Disinfects and helps detoxify the body (emphasis mine)
• Stimulates the endocrine glands
• Helps with insulin secretion and lowers blood sugar
• Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
• Contains immune-boosting properties
• Acts as an expectorant
• Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes

WOW!!! 

This recipe is also great for these last few sizzling summer days, when you want something satisfying, yet light, to get you through a lazy afternoon of soaking up the sun. I admit, I am a tad excited for the cool, crispness of fall to arrive (and those crunchy, sweet, just picked apples from the orchard), but I am trying my darndess not to rush... because, as my fellow Minnesotans out there know, once summer ends, winter is not far behind! So let's not think about winter just yet (even though my son told me this morning that "tomorrow" it is going to snow and he is going to go sledding down the big hill!), but rather let's enjoy every moment of this heat... and the juicy flavors that it brings to our palates.

Grapefruit Cilantro Smoothie

3/4 cup cilantro (I use the stems and all)

1 grapefruit, peeled

1/2 banana

1/4 cup almond milk

1/2 cup water

1 tablespoon coconut oil

1/4 teaspoon stevia powder (optional)

1 teaspoon cinnamon

pinch salt

Add all ingredients into a Vitamix or blender in the order listed. Blend until completely smooth. Enjoy immediately (trust me, it won't last more than three minutes in your glass). 

!Viva el verano!

Zucchini Greens Soup with Pumpkin Seeds

When I get on a roll, I guess I get on a roll. It's greens time again, and this recipe is yet another with this unsurpassed food group: dark, leafy greens. The other day I was craving soup; not something heavy and rich like you crave on a cold day, but rather something light and refreshing, reflecting the flavors of summer. Zucchini happened to be the vegetable of choice on my counter when the craving struck, so that is what I decided to turn into soup. And it tastes just like I had it in mind: light, creamy in its own right (without any heavy cream or cheeses), and just delightfully refreshing.

I made this a few days ago and scarfed it down all by myself in one sitting, it was that good. So today when I got home from work, I was craving it again, and since it was leftover night for dinner, I knew my family wouldn't mind if I whipped up another batch to go along with our grass fed steak fajitas from the night before. Afterall, tonight I just needed something refreshing and soupy. I had a good day- don't get me wrong- I mean, heck, it must have been a good day because I wore my hair down (not in the figurative sense, I literally wore my hair down and not in a ponytail like usual) and that only happens on a really good day! But nonetheless, it was a long day, and I was particularly tired when I got home. And soup just always sounds good to me when I'm tired (maybe it's psychological because I know I can even let my mouth rest from having to chew?).

So if you're in need of a refreshing and soupy light summer meal, give this a go.

Zucchini Greens Soup with Pumpkin Seeds

1 tablespoon coconut oil
1/2 of an onion
2 cloves garlic
1 large zucchini
2 cups broth
1/4- 1/2 cup water
5-6 dark, leafy greens (your choice of collards, kale, beet greens, Swiss chard, or a mixture of each)
salt, pepper to taste
2 tablespoons pumpkin seeds

Heat oil in medium sized soup pot over medium heat. Chop onion and garlic and add to hot pot. Saute for 3-4 minutes until fragrant. Chop zucchini into large chunks and add to pot. Saute another 3-4 minutes until soft. Add broth, water, and dark leafys. Cover soup pot with a lid and allow to simmer for about 5 minutes. Remove from heat, pour into a blender, and puree soup. Return soup to pot, and salt and pepper to taste.

Ladle into soup bowls and garnish with pumpkin seeds.

Grilled Kale

Can I just say that I love kale? Well, of course I can, it's my blog, I can say whatever I want to say! Seriously, I could eat this green superfood every single day and be happy as a clam. In fact, I really need to eat this stuff, and/or other dark leafy greens like it, every single day to maintain optimal health (that's a hint, if I need to eat it everyday, so do you!). Remember Popeye? Isn't it interesting that he had to eat spinach to become strong, not Twinkies? Go figure.

I am growing kale in my garden right now and it is getting oh so big and beautiful. My three year old told me the other day, "Mommy, the kale looks wonderful!" (aren't I lucky?). I've been picking a little bit everyday so that it's literally garden fresh when I eat it. Over the weekend, I decided to try my hand at grilling kale, you know, just to see what would happen. And let me tell you, I have found my addiction! I usually end up tossing half the stocks in the garbage (sorry folks, I haven't converted to composting yet). But by preparing it this way, the stocks get all crispy and delicious, dare I say better than the leaf itself!

Even if you think you are not a kale-lover like me (that's you Dad and Brian), be adventurous and try this recipe; I think you are really going to love it. Shoot me a comment to let me know your thoughts.

And it's Tuesday again, so I'm linking up with the Two for Tuesdays blog carnival of some of my favorite real food bloggers. Be sure to browse the wonderful array of yummy looking recipes and find your favorites (even if it's not kale, boo hoo!).

Grilled Kale

8-10 kale leaves (stems in tact)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt, pepper

Wash and dry kale. Place in a large bowl and drizzle it with oil and vinegar, then add a pinch of salt and pepper. With your hands, massage the liquids into the kale leaves so they are well absorbed. Take the kale and lay it directly on a preheated grill. Grill for just 3-5 minutes, until bright green.